Prep Time
5 Minutes
Cooking Time
0 Minutes
Servings
16 - ¼ cup sized servings
Ingredients
- 1 28oz/720g can of Shahia Fire Roasted Eggplant
- 2 Medium/Large cloves of Garlic, crushed in a mortar and pestle with ½ tsp of salt
- ½ Cup (125mL) Lebanon Valley Brand Tahini
- 4 Tbsp Plain Yogurt
- 3 Tbsp Lemon Juice, or 1 large juiced lemon
- 2 Tbsp Olive Oil
- 1 Tbsp fresh minced parsley or mint leaves for garnish (optional)
- Middle Eastern Pita Bread (for serving)
Directions
- Combine the eggplant, garlic, tahini, yogurt and lemon in a food processor and blend until smooth.
- Spread the dip into a large, shallow dish; drizzle the olive oil on top and sprinkle on the parsley or mint (optional)
- Serve with Middle Eastern Yasmeen Pita Bread or flat bread for dipping
Middle Eastern Eggplant Dip (Mutabbal Batinjan) Recipe courtesy of Faith Gorsky, author of An Edible Mosaic (www.anedibilemosaic.com)